Blue Rice
Blue rice perfectly highlights dishes in a yellow-orange palette! Beauty, naturalness, and variety can brighten everyday gray routines by coloring rice with butterfly pea (Clitoria ternatea). Even a basic side like plain white rice becomes unique and original - harmless and with no aftertaste.
Updated : 27 February, 2026
Easy
About 30 min.
Ingredients
900 grams
Round rice
15 grams
Blue tea
Flowers
1.5 liter
Water
Rice
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pour boiling water over the blue tea (butterfly pea flowers), simmer for 5-7 minutes, then let it steep. It’s best to make the infusion the day before and leave it overnight.
Step 2
Put the rice into a sieve and rinse with warm water. Rinsing in a sieve helps remove tiny broken pieces and particles that can make the rice stickier.
Step 3
Place the washed rice into the bowl of a multicooker, pour boiling water over it for 10-15 minutes, and cover with a plate. Set aside.
Step 4
Drain the rice again in a sieve and rinse with cool water. Leave it in the sieve and let all water drain completely for 10-15 minutes. Meanwhile, strain the butterfly pea infusion through a small sieve and squeeze the flowers. You can reuse them - then the rice will be a lighter sky-blue rather than deep blue. It’s better not to leave the flowers in during cooking: they can make the rice stickier, and the flowers themselves aren’t very pleasant to eat, though you can try.
Step 5
Return the rice to the bowl of the multicooker. Pour in the infusion at the ratio: 1 cup rice (160 g / 5.6 oz) to 1.5 cups infusion. Stir for even coloring. Let it stand for 5 minutes, stir again, and turn on the multicooker.
Step 6
The sky-blue rice side dish is ready to serve. Serve with curry meat or fish, with Korean-style carrots, or simply drizzle with sriracha or soy sauce. Bon appétit!
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